There was a meat recipe, lamb I think, with honey last week. One judge said honey can blacken when cooked, which it can obviously, and he uses olive oil, I think he said with it.  I often cook honey roast chicken, and just about 20 mins before taking out of the oven, add about 2/3 tbspns honey and also a few squirts of lemon juice, just takes the sweetness off slightly. Then cover with foil, not touching on the honey of course. It doesn't blacken if the foil completely covers the pan. Occasionally I add a sprinkle of cayenne pepper to give zing. Just made me think of that when listening to the discussion about honey and meat.