Hiya MikeMellon and welcome: A couple of thoughts. And you may know all this already if you brew beer. If so, I apologize for trying to teach my grandmother how to suck eggs.
The amount of time hops are boiled determines the flavors you obtain from the hops. Boil for 60 minutes and you release all the bitterness. Boil for 20-30 minutes and you extract all the key flavors, not the bitterness. Add hops as the temperature drops (or even at room temperature) and you extract the aromas. That said, if you allow the hops to sit in the mead for more than 10-14 days you will extract more of the vegetative quality of the plant. So boiling time and/or steeping time is critical.
If you are making a mead and boil time is part of the process with these hops I would add the honey after the water has cooled to below 160F .Heating honey (and honey is not inexpensive) destroys the flavor compounds in the honey and if you destroy the flavor compounds you might as well be using table sugar. Not an expert, by any means but I believe brewers boil their hops with their wort because BOTH require boiling, but in mead making there is no need to boil your honey AND chemically, you can extract all the flavors from hops in water without sugars. What the water might need is a drop of lemon juice to increase the acidity a fraction. Indeed, the more stuff in the water the more problems there are in extracting the most flavors from the hops.